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Annatto Extract Overview South, Central and North Americans have depended on Annatto for color since antiquity. The red of concentrated Annatto represented fire, the sun and blood - all images of majesty and power. The Mayans of what is now Mexico and Guatemala used Annatto, along with other colors, to identify points on the compass. Other indigenous civilizations painted their faces and bodies with Annatto for rituals and found it useful for coloring textiles, cosmetics and food. According to folklore, Annatto repels insects and is effective against colds and fevers. While it is commonly used today to color cheese, baked goods and snack foods, researchers are continuing to develop new applications. Source Annatto color originates from the evergreen shrub Bixa Orellana, named after Francisco de Orellana, historian and botanist for the conquistador Pizarro. The Annatto shrub - also known as the Lipstick Pod Tree - is found throughout Latin America, the Caribbean, India and some parts of Africa. Most of the world's supply comes from Kenya, Peru and Brazil. Other names for Annatto are Achiote, Rocou, Bija and Orlean. Processing At harvest, clusters of capsular fruit decorate the Annatto shrub's branches. The fruit, in the form of pods, contains between 25 and 50 seeds. Cultivators collect and dry the fruit, and then thresh the seeds from them. The seeds are coated with a paste-like oil containing Bixin pigment, a yellow-orange carotenoid. The classical methods for extracting this pigment use aqueous alkaline solutions and edible oils as solvents. Today, the U.S. Food & Drug Administration's Code of Federal Regulations (CFR) strictly prescribes extractive agents, which include vegetable oil, alkaline solutions and a limited number of organic solvents. Regulations in other countries are similar. Vegetable oil extraction yields the Bixin pigment used for oil-based products such as butter, margarine and processed cheese. When pigment is extracted using alkaline solutions and heated, a saponification reaction occurs, forming the water-soluble pigment Norbixin. This pigment provides the golden yellow color of cheddar cheese. In cheese production, Norbixin associates with the curd rather than the whey, making it the color product preferred by cheese producers. Organic solvent extractions produce highly purified Bixin preparations used in special applications. Extractions using propylene glycol and suitable emulsifiers yield a combination of Bixin and Norbixin pigments. These preparations are useful in coloring foods with both aqueous and lipid phases. Regulatory Status
Annatto is now permanently listed as acceptable for use in foods, drugs and cosmetics in the U.S., and is exempt from certification under the following sections of the CFR:
Outside the U.S., Annatto is often referred to as:
You may also find Annatto identified by these international code numbers: In the European Union, Annatto is known as E160(b) and is permitted in a variety of products. In developing EU proposals, Annatto will continue to be listed for a variety of uses, including cheese, snacks, cereals and bakery goods. It will appear, however, in the "certain uses only" section. For a regulatory update, call the nearest Color Group Service Laboratory. Solubility As is typical of carotenoid pigments, the solubility of Bixin and Norbixin is somewhat limited. Because the potency of these pigments is high, however, their limited solubility does not hinder most applications. The types of Annatto colors commercially available include: Stability The stability of Annatto varies, depending on the media, and should be tested for each application. Some factors to consider include: Light - Annatto will fade upon prolonged exposure to strong, direct light. Acid/Alkali - Annatto is susceptible to chemical change in acidic media where aqueous alkaline solutions of Norbixin will precipitate. As Norbixin precipitates, it can combine with proteins, starches and other ingredients to produce color uniformity in products. Annatto is very stable in alkaline systems. Oxidation - Annatto colors are susceptible to degradation by oxidation. Microbial Attack - Annatto colors are resistant to microbial attack. The Color Group of Sensient Technologies Difference
The Color Group maintains the largest group of food-, drug- and cosmetic-color chemists in the industry. Our technical capabilities includes the following custom services: |
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